Recipe: Sundried Tomato Basil Pesto

Yield: about 8 servings

Ingredients

⅓	cup fresh basil leaves
8-10	sun dried tomatoes, rehydrated in ½ boiling water (don't throw out the water)
3	cloves garlic
2	teaspoons olive oil
3	tablespoons grated Parmesan cheese

Preparation

Step 1	Whir first 4 ingredients in a blender or food processor.
Step 2	Add grated parmesan cheese and 3-4 tablespoons of the tomato water. Adjust until you are happy with the consistency of the pesto.

Tools

About Sundried Tomato Basil Pesto

Make sure you don't throw out the water you rehydrated the tomatoes in, as you should use it to add to the pesto.

This is a lot lighter and less caloric than a lot of other pestos out there which call for a ton of oil. It's very flavorful and fresh! You can serve it over pasta, and garnish with crumbled feta or goat cheese or shaved Parmesan. You can use it on sandwiches, wraps, or anything else you think it would be good on!